Servings: 4

Charred Cucumber Juice: subheading: Charred Cucumber Juice:
3 Lebanese cucumbers 3 Lebanese cucumbers
25g pea shells 25g pea shells
3 tsp white soy sauce, to taste 3 tsp white soy sauce, to taste
3 tsp lemon juice, to taste 3 tsp lemon juice, to taste
sea salt flakes sea salt flakes
Blanched Peas And Pea Oil: subheading: Blanched Peas And Pea Oil:
200g pea pods 200g pea pods
100ml grapeseed oil 100ml grapeseed oil
sea salt sea salt
50g butter 50g butter
1 tsp lemon 1 tsp lemon
Butter Poached Squid: subheading: Butter Poached Squid:
4 x 220g squid, cleaned, body and wings cut into 6cm x 10cm pieces 4 x 220g squid, cleaned, body and wings cut into 6cm x 10cm pieces
500g butter 500g butter
2 tsp lemon juice 2 tsp lemon juice
sea salt flakes sea salt flakes
pea tendrils, karkalla, finger lime pulp, to garnish pea tendrils, karkalla, finger lime pulp, to garnish

Prepare a hibachi or heat a BBQ or grill pan until very hot.
For the Charred Cucumber Juice, char the cucumber on a hibachi, BBQ or grill pan until charred evenly on all sides. Remove from the heat and chop roughly. Pass through a slow juicer along with the pea shells.
Season with white soy, lemon juice and salt, to taste and chill until ready to serve.
For the Pea Oil, place pea pods, grapeseed oil and salt in a blender until peas are broken down and oil is bright green. Pass through a fine sieve and mix into the prepared chilled Charred Cucumber juice. Set aside at room temperature.
For the Blanched Peas, blanch peas in boiling salted water until they float, then remove from the water and transfer to the iced water to chill. Drain well.
Place 50g butter into a frypan over medium heat and cook until browned. Remove from the heat.
When ready to serve, dress peas in brown butter, lemon juice and salt. Set aside for plating.
For the Butter Poached Squid, place butter into a medium saucpean and heat butter to 50C. Add squid and poach for 6 minutes, then remove from the heat and season with salt.
Slice the poached squid into 2mm wide noodles. Toss with lemon juice and salt.
To serve, place a mound of Butter Poached Squid noodles in the centre of each serving bowl and scatter with Blanched Peas. Garnish with karkalla, finger lime and pea shoots and finish by pouring Charred Cucumber Juice into the bowl.